Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls

Abstract

The effects of thermal processing method (sous vide and steam cooking) on Ca, Cu, Fe, Zn, Mg, Mn, K, Na contents, fatty acid composition, Warner-Bratzler shear force (WBSF) and eating quality in beef semimembranosus muscle from Holstein-Friesian bulls were evaluated in the study. Thermal processed meat was characterized by a higher content of Ca, Cu, and Zn and lower content of Na and K than raw meat. Steam-cooked beef showed higher retention values of Cu, Fe and Zn and lower for K and Na compared with sous vide samples. Steam-cooked beef was a good source of Fe and Zn and 100 g of the meat satisfied 118% for Zn recommendations for children. Steam cooking increased the proportion of C18:2, C18:3, C20:1, C20:4 and decreased the proportion of the sum of saturated fatty acids. Sous vide beef had a lower proportion of polyunsaturated fatty acids, including n-3, than steam-cooked beef, but a similar n-6/n-3 ratio. However, sous vide treatment caused lower cooking losses and produced meat products with lower WBSF values and better eating quality than steam cooking.